Preparation style
9 styles
Not fermented691 recipesThe documented preparation performs no fermentation stage.
Alcoholic265 recipesYeast-led conversion of fermentable sugars to ethanol and carbon dioxide; does not mean that every product retains alcohol.
Lactic176 recipesAcidification substantially driven by lactic-acid bacteria; may coexist with other organisms.
Mixed163 recipesA documented process with material contributions from multiple microbial groups or stages.
Not established120 recipesThe source describes a ferment without identifying the organisms or stage.
Alkaline23 recipesMicrobial proteolysis and other transformations produce an alkaline fermented food, commonly with Bacillus in legumes; distinguish from alkaline cooking treatments.
Enzymatic21 recipesA food transformation primarily attributed to endogenous or added enzymes.
Acetic19 recipesAcetic-acid bacteria oxidize ethanol in an oxygen-dependent stage, commonly after an alcoholic stage.
Mold15 recipesA deliberately or traditionally cultivated filamentous-fungus stage, often producing enzymes that alter starches or proteins.